Spectroscopic fingerprint of tea varieties by surface enhanced Raman spectroscopy
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-015-2088-5/fulltext.html
Reference38 articles.
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2. Ananingsih VK, Sharma A, Zhou W (2013) Green tea catechins during food processing and storage: a review on stability and detection. Food Res Int 50:469–479. doi: 10.1016/j.foodres.2011.03.004
3. Chen HX, Zhang M, Qu ZS, Xie BJ (2007) Compositional analysis and preliminary toxicological evaluation of a tea polysaccharide conjugate. J Agric Food Chem 55:2256–2260. doi: 10.1021/jf0632740
4. Cialla D, Marz A, Bohme R, Theil F, Weber K, Schmitt M, Popp J (2012) Surface-enhanced Raman spectroscopy (SERS): progress and trends. Anal Bioanal Chem 403:27–54. doi: 10.1007/s00216-011-5631-x
5. Dejaegher, B., Heyden, Y. V. (2013) Chromatographic Development, Validation and Data Handling of Tea Fingerprints. In:V. R. Preedy (Ed.) Tea in Health and Disease Prevention Elsevier, Amsterdam, pp 323–333. doi: 10.1016/B978-0-12-384937-3.00027-6
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